Soak rice and black gram dal for about 4 hours. Drain the water from the black gram dal and rice. Grind into a thick dosa batter like consistency adding very little water. Add little salt and mix well. Set it aside.

Cook bengal gram with just enough water to cover the dal. The dal should be cooked and should hold its shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and blend them together till it folds well.In a heavy-bottomed pan add ghee, the dal paste and cook till the extra water from the sugar dries off. Stir continuously as the dal tends to stick to the pan. Turn off heat. Add grated coconut, cardamom powder to the paste and fold. Make small balls as shown in the picture.

Heat oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter to coat evenly. Deep fry till golden brown. The shelflife for boorelu is 2-3 days but it disappeared in my house within hours .

Badam /Almond Halwa

This Halwa is one of my own experiments which turned out to be a success.

Grind the soaked and peeled almonds into thick paste adding very little water or milk. In a heavy bottomed pan melt ghee and add this paste.The heat should be in medium. To this add condensed milk and fold.Keep stirring until the mixture leaves the sides of the pan.You can see the ghee and the oil coming out of the halwa .The mixture will completely stop sticking to the pan. Add cardamom and transfer the halwa to a ghee coated plate. Garnish with raisins and saffron strands.

This recipe is quite easy and simple to make with very limited ingredients.Once the halwa cools down you can cut them into squares and store it in fridge.

This burfi is my mom's trademark . I used to tease her when ever festivals were nearing and she used to shop for Khoya/mawa. Now that she lives away from me, I miss her and try out her recipes:). It is a quite simple recipe and can be made in minutes.

If you don't find khoya you can do with condensed milk alone but the burfis will be little soft so you have to set them in fridge. With Khoya, burfis get some good square shape.

Well after stirring the mixture for a while, you can see that they leave the sides of the pan.The mixture should be transfered into a ghee coated plate and spread evenly. After it cools down, cut them into squares, garnish and serve. This also can be stored in fridge.

Thanks for celebrating with me in a grand manner, with all 3 sweets.:)Its difficult to choose but I think the chocolate burfi would be my favourite. We call the first one Sughiyan and yes, it never lasts the day out.

Dear Sharmi,The RM : Is a Recipe Marathon being run by 24 of us right now. That is you have to post a recipe everyday on a particular theme each week for a month. The Marathon is being hosted by DK of Culinary Bazaar. It is nice and exciting being a part of it. If you wish to join it pl. send a request to DK at http://culinarybazaar.blogspot.com/2008/11/south-indian-onion-chutney-rm2.htmland she will be happy to take you in too. Hope to see you soon there.More details about this you can find at http://culinarybazaar.blogspot.com/2008/10/wanna-win-olympic-gold.html